Ranch Chicken Enchilada Casserole Recipes

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RANCH CHICKEN ENCHILADA CASSEROLE



Ranch Chicken Enchilada Casserole image

Ranch Chicken Enchilada Casserole recipe made with chicken breast, ranch seasoning, taco seasoning, flour tortillas, ranch dressing, and shredded cheese.

Provided by Kelly Miller

Categories     Dinner

Number Of Ingredients 6

4 boneless skinless chicken breasts
1 oz packet taco seasoning
1 oz packet ranch seasoning mix
4 flour tortillas (burrito sized)
1 cup ranch dressing
2 cups shredded cheddar cheese

Steps:

  • Place chicken in slow cooker and sprinkle seasoning mixes over top.
  • Cover and cook on high for 4 hours or low for 8 hours.
  • Shred chicken with two forks and stir to evenly distribute juices and seasonings.
  • In the bottom of a 9x13 baking pan, cover the bottom with two tortillas.
  • Spread half of shredded chicken on tortillas, then 1/2 cup ranch dressing drizzled, and top with 1 cup shredded cheese.
  • Repeat layers once more.
  • Bake at 350 for 20 minutes or until cheese is melted and lasagna is heated through.
  • Serve with additional ranch dressing as desired.

Nutrition Facts : Calories 513 kcal, Carbohydrate 19 g, Protein 27 g, Fat 36 g, SaturatedFat 12 g, Cholesterol 101 mg, Sodium 1632 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

KING RANCH CHICKEN CASSEROLE



King Ranch Chicken Casserole image

From what I hear, it's impossible to go to any sort of potluck in Texas and not see one of these.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h15m

Yield 8

Number Of Ingredients 16

1 tablespoon vegetable oil
1 white onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 cup chicken broth
2 tablespoons sour cream
2 teaspoons ground cumin
1 teaspoon ancho chile powder
½ teaspoon dried oregano
¼ teaspoon chipotle chile powder
1 cooked chicken, torn into shreds or cut into chunks
8 ounces shredded Cheddar cheese
10 corn tortillas, cut into quarters

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat oil in a large skillet over high heat. Saute onion, red bell pepper, and green bell pepper in hot oil until warmed through, about 2 minutes.
  • Combine onion-pepper mixture, cream of mushroom soup, cream of chicken soup, diced tomatoes, chicken broth, sour cream, cumin, ancho chile powder, oregano, and chipotle chile powder together in a large bowl and stir until sauce is well-combined.
  • Spread a few tablespoons of the sauce in the bottom of a 9x13-inch baking dish. Spread 1/2 the chicken over the sauce. Spread about half the sauce over the chicken and top with 1/3 the cheese. Spread a layer of tortillas over the cheese. Spread remaining 1/2 the chicken over the tortillas, and top with almost all of the remaining sauce, reserving 1/2 cup sauce. Top with 1/3 the cheese, remaining tortillas, the reserved 1/2 cup sauce, and remaining 1/3 cheese.
  • Bake casserole in the preheated oven until bubbling, about 40 minutes. Increase the oven temperature to broil. Broil the casserole until top is golden, 2 to 3 minutes more.

Nutrition Facts : Calories 479.1 calories, Carbohydrate 24.9 g, Cholesterol 99.5 mg, Fat 28 g, Fiber 3.4 g, Protein 32 g, SaturatedFat 11 g, Sodium 890.3 mg, Sugar 2.8 g

BACON-RANCH CHICKEN ENCHILADAS



Bacon-Ranch Chicken Enchiladas image

Not authentically Mexican in the slightest, but holy buckets are they good! Great way to use up leftover rotisserie chicken.

Provided by krimille

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 6

Number Of Ingredients 15

cooking spray
2 tablespoons olive oil
¼ cup chopped yellow onion
½ leftover rotisserie chicken, chopped
¼ cup crumbled cooked bacon
2 tablespoons roasted garlic
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
1 bunch green onions, chopped
2 tablespoons ranch dressing
2 tablespoons sour cream
15 (6 inch) corn tortillas, or more to taste
2 cups shredded Cheddar-Monterey Jack cheese blend
1 cup mild enchilada sauce

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Spray a 9x12-inch brownie pan with cooking spray.
  • Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in chicken, bacon, and roasted garlic. Season with salt, pepper, and garlic powder. Stir in green onions.
  • Mix ranch dressing and sour cream together in a small bowl. Remove chicken mixture from heat and stir just enough ranch mixture into the skillet to barely coat chicken.
  • Hold 1 tortilla and spoon 2 tablespoons chicken mixture across the middle. Sprinkle 1 tablespoon Cheddar-Monterey Jack cheese blend over chicken and roll tortilla up. Place filled tortilla, seam-side down, against the short end of the pan so it does not unroll. Repeat with remaining tortillas and filling until pan is jammed full of enchiladas.
  • Pour enchilada sauce on top of filled tortillas to cover without drowning them. Sprinkle remaining Cheddar-Monterey Jack cheese blend generously on top of everything.
  • Bake in the preheated oven until bubbly on top, about 15 minutes.

Nutrition Facts : Calories 465 calories, Carbohydrate 38.8 g, Cholesterol 58.8 mg, Fat 26 g, Fiber 5.8 g, Protein 20.9 g, SaturatedFat 11.4 g, Sodium 821.6 mg, Sugar 2.3 g

CHICKEN RANCH ENCHILADAS



Chicken Ranch Enchiladas image

I got this recipe from my cousin and now this is my favorite dish. The ranch dressing mix adds nice flavor.

Provided by Smith's Wife

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 6

Number Of Ingredients 8

¼ cup butter
4 skinless, boneless chicken breast halves - cut into 1/2 inch cubes
1 (10.75 ounce) can condensed cream of chicken soup
1 (16 ounce) container sour cream
1 (4.5 ounce) can chopped green chilies
1 (1 ounce) package ranch dressing mix
10 (8 inch) flour tortillas
2 cups shredded Mexican cheese blend

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Melt the butter in a large skillet over medium-high heat. Stir in the chicken and cook until no longer pink in the center, about 7 minutes. Whisk together the condensed cream of chicken soup, sour cream, chiles, and ranch dressing in a bowl; spread a thin layer of the mixture into a 9x13 inch baking dish.
  • Spoon about 2 tablespoons of sauce into each tortilla; divide the chicken among the tortillas and sprinkle with 3/4 of the cheese. Roll the tortillas into cylinders and place seam-side-down into the baking dish. Pour the remaining sauce over the enchiladas and cover the dish with aluminum foil.
  • Bake in the preheated oven until hot, about 35 minutes. Remove the foil and sprinkle with the remaining cheese. Return to the oven and cook a few more minutes until the cheese melts.

Nutrition Facts : Calories 812.8 calories, Carbohydrate 57.1 g, Cholesterol 144.7 mg, Fat 47.6 g, Fiber 3 g, Protein 38.5 g, SaturatedFat 27.3 g, Sodium 1788.8 mg, Sugar 1.1 g

ENCHILADA RANCH CASSEROLE



Enchilada Ranch Casserole image

I made this one up when I was tired of the same old Enchilada Casserole, I thought it was alright, but my husband LOVED it. This makes a huge batch, so if you're a family of four, I would just make it in 2 9x9 baking dishes and freeze the other one.

Provided by 2SpiceItUp

Categories     One Dish Meal

Time 1h20m

Yield 8-12 serving(s)

Number Of Ingredients 11

1 1/2 lbs boneless skinless chicken breasts
64 inches flour tortillas
1 (10 1/2 ounce) can cream of chicken soup
1 (15 ounce) can red enchilada sauce
1 (15 ounce) can black beans
8 ounces sour cream
3 cups medium sharp cheddar (shredded)
1 (1 ounce) package ranch dressing mix
1 (4 ounce) can green chilies (diced)
cool ranch Doritos
sour cream, Salsa, and Black Olives for garnish

Steps:

  • Place chicken breasts in boiling water until cooked through. Shred.
  • Cook Black Beans in saucepot 5-7 minutes, drain and rinse.
  • Combine soup mix, enchilada sauce, drained beans, green chiles, sour cream, and ranch dressing mix in large mixing bowl. Add shredded chicken.
  • Tear Tortillas into large pieces and layer 1/3 in bottome of sprayed 11x15 or 2-9x9 baking dishes. cover with 1/3 chicken mixture and 1/3 cheddar cheese. Repeat twice. Cover with foil and bake in preheated 350 degree oven 35-45 minutes or until heated through. Remove foil and top with 1 cup crushed Ranch Doritos and return to oven for 5-10 minutes until cheese is melted and bubbly.
  • Serve on a bed of crushed Doritos and Garnish with a spoon of salsa, sour cream and top with olives.

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